Yellow Cookie Sandwiches
(0 votes)
(0 votes)
Health Score:
5,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
18
- For the macaroons
- 1 ½ cups ground almonds
- 1 ½ cups powdered sugar
- 2 large egg whites
- 1 Tbsp Banana syrup
- yellow Food coloring
- 1 tsp cocoa powder
- To decorate
- 1 very ripe Banana
- ½ cup butter (softened)
- 2 cups powdered sugar
Preparation steps
1.
Oil and line a large baking sheet with baking parchment.
2.
Grind the ground almonds and icing sugar together in a food processor to a very fine powder.
3.
Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the almond and sugar mixture with the banana syrup and food colouring.
4.
Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 (1/2) cm / 1" rounds onto the baking tray.
5.
Sprinkle with cocoa and leave the uncooked macaroons to stand for 30 minutes to form a skin.
6.
Preheat the oven to 170°C (150° fan) | 325F | gas 3.
7.
Bake for 10-15 minutes or until crisp on the outside and still a bit chewy in the middle.
8.
Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
9.
Mash the banana then beat into the butter with a wooden spoon until light and fluffy.
10.
Beat in the icing sugar a quarter at a time, then whisk for 2 minutes or until smooth and well whipped.
11.
Spoon the buttercream into a piping bag fitted with a medium plain nozzle and pipe an even round onto half of the macaroons. Sandwich together with the other half.
Current Recipe Search
